Baby lamb chops with parsley and mint pesto dipping sauce
1) Preheat griddle pan or large heavy frying-pan over medium high to high heat.
2) In a food processor, combine parsley, mint, garlic, almonds, cumin, coriander seeds and pulse until mixture is finely chopped. Add a little salt and pepper and vinegar to the processor and turn it back on. Stream in extra-virgin olive oil until a sauce forms. Stop processor, taste and adjust seasonings. Transfer to a small bowl using a rubber spatula.
2) Drizzle chops with extra virgin olive oil, season with salt and pepper and griddle for 3 to 5 minutes on each side for medium rare to medium well doneness. Arrange chops around the dipping sauce and serve.